Pork stuffing, chives, flour, green onion, ginger, oil, salt, soy sauce, cooking wine, pepper powder

Practice

1. Marinate the pork stuffing in green onion

ginger

salt

soy sauce

wine

peper powder for twenty minutes, cut the chives into fine grains and pour them into the oil. oil and mix well, (into the oil is to prevent the leek moss encounter salt after a lot of water will come out) and pork filling mixed together. Pour in the noodle seventy to eighty degrees of boiling water, use chopsticks to stir, a little cooler after the hands of the noodle and dough, hot noodle can not be kneaded vigorously.

2. The process of wrapping is the same as wrapping dumplings, just don't pinch the sides just don't pinch the sides.

3. pan on the fire, the pan into the oil hot, the package of raw pot stickers into the pan, frying on two or three minutes, pour the water mixed with flour.

4. Cover the pan with a lid and bake the water in the pan over medium heat, then cook the bottom of the potstickers over low heat until they are golden brown. In the process of cooking with low heat, you have to keep rotating the pot, so that the bottom of the pot is heated evenly.